Tuesday, November 10, 2009

Beetroot Leaves Thovayal

Beet leaves – 2 cups, chopped
Urad dal – 1 tbsp + 1 tsp
Red chillies – 3
Asafoetida – a pinch
Mustard seeds – 1 tsp
Tamarind paste – 1 tsp
In a pan, heat oil, and roast 1 tbsp urad dal, red chillies, asafoetida. When dal turns golden brown, add chopped beet leaves and cook until soft. Cool and grind with tamarind and salt. Season with mustard seeds and urad dal. Serve with rice and a tsp of sesame oil.